Apple Moons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 200 g butter
- 100 g suar
- 1 egg (s)
- 1 packet vanilla sugar
- 1 teaspoon lemon (s), grated zest
- 500 g apples (e.. Boskoop)
- 1 egg (s), separated
- sugar
- possibly cinnamon - sugar
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, butter, sugar, vanilla sugar, lemon peel and egg and refrigerate for at least 30 minutes.
- In the meantime, peel the apples, remove the core and cut them into eighths.
- Roll out the dough about the back of a knife and cut out circles with a drinking glass.
- Cover each dough circle with an apple wedge. If you want, sprinkle a little sugar cinnamon on top. Brush the edges of the pastry with egg white and fold the circles in the middle. Press the edges firmly so that it looks like a small crescent moon. Process the remaining dough and the apples in the same way.
- Then with a sharp knife, lightly score the moons at the top, brush with egg yolk and sprinkle with sugar.
- Place on a baking sheet lined with baking paper and bake in the preheated oven at 190 ° C for about 45 minutes on the middle rack.
- The apple moons taste warm or cold.
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